A light and fluffy clementine quark pie, an easy no-bake Dutch pie. Filled with extra chunks of clementine for even more flavor and texture.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-08-30, this recipe is for 12 people and takes 35 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
View the original recipe via:
https://ohmydish.com/recipe/clementine-quark-pie
Line the bottom of the spring form with parchment paper and coat the sides with butter. Melt about 60 gram of butter in a small saucepan. Create cookie crumbs using a food processor, blender or rolling-pin.
If you're using a rolling-pin, it's best to add the cookies to a zip-lock bag. Combine the cookie crumbs and melted butter and divide them over the bottom of the spring form.
Refrigerate while you create the quark filling. Drain the clementine wedges and set the juice aside. Soak the gelatin leaves in cold water and meanwhile heat about 100 ml of the clementine juice in a small saucepan.
Squeeze the water from the gelatin leaves, dissolve them in the clementine juice and set aside.
Whip up the heavy cream until it's about the thickness of yogurt. Gradually add the sugar and vanilla sugar. Add the quark and lemon mixture and stir until it's smooth.
Divide the filling evenly over the cookie crumbs bottom. Refrigerate for at least 2 hours.
